I was craving some of this super easy chicken, only to discover, after I had laid everything else out, I was missing breadcrumbs.

NOOOOOO! Can’t make oven-baked fried chicken without breadcrumbs.

I immediately started tearing apart my pantry. I knew where the breadcrumbs were supposed to be…why weren’t they there? WHY?! Um, because I had already used them? Yeah, probably.

Just when I thought we’d order out for pizza…that works too!…I spied this:

~envision an actual blazing light bulb over my head~

Stuffing is made from bread! Sure it’s chunky pieces, but I thought after I threw some in a gallon Ziplock and took my rolling pin to it, I’d have, wait for it, breadcrumbs!

I was totally right (you know, as I often am).

Witness the finished product moments after I removed it from the oven:

BAMMO!

Oven-baked Fried Chicken!

I don’t know why I hadn’t thought of that before. It was deliciously Thanksgivingy tasting and worked like it was made to coat poultry. Dee-Lish!

My basic recipe is to let the chicken soak in a bowl of milk for about 10 minutes (add whatever seasonings you like to the milk), then dredge it through the breadcrumbs and placing in a well-buttered pan with generous butter pats also on the bottom of the pan before placing chicken (it melts and helps “fry” the chicken). Bake at 325-350 until internal temp of chicken is 165° (depending on thickness of pieces used, 30-45 minutes).

Perhaps I’m not the first to have a light bulb moment with stuffing mix and chicken.

Anyone else?

Happy Eatin’, Y’all!

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